Sticky, sweet, and oh-so-yummy, making these giant toasted coconut marshmallows will keep the kids entertained for at least half an hour! Best of all, they require only a handful of ingredients.
Executive chef, Tristan Latouf, at the Radisson Blu Sandton’s Vivace restaurant shares his recipe for homemade, toasted coconut marshmallows kids of all ages will enjoy helping to make.
Ingredients
- 500g white sugar
- ¼ cup glucose syrup
- ½ cup water
- 5 tbsp gelatin powder
- 1 ½ tsp vanilla essence
- 500g toasted coconut
Method
- Place sugar, glucose, and water in a pot.
- Stir until the sugar is melted and mixed with the water.
- Make sure that it cooks and forms mini balls to a stage that it covers the back of the spoon.
- While the sugar syrup is cooking, prepare your gelatin, place half a cup of water in a mixing bowl. Add the gelatin to the water and leave it to “bloom”. As the gelatin absorbs the liquid, each granule becomes enlarged; this is known as “blooming”.
- When the sugar syrup reaches the right stage, remove it from the heat and the bubbles settle down.
- Pour the syrup onto your gelatin base.
- Whisk until the “stiff peak” stage (firm peaks stand straight up when the beaters are lifted) and set in the fridge for an hour.
- When set, portion, and coat in toasted coconut.
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